Carrot Cake

Cake Ingredients:

2 cups granulated sugar
1 cups oil
2 cups flour
1/2 teaspoon salt
1 T. baking powder
1 tsp. cinnamon
1/4 tsp. nutmeg
3 cups raw finely ground carrots
4 eggs

Frosting Ingredients:

1 -1 1/2 pounds powdered sugar
1/2 c. butter
8 ounces room temperature cream cheese
1 T. vanilla extract

Preheat oven to 325 degrees F.

In a mixing bowl, mix sugar,  oil, carrots, flour, baking powder, cinnamon and nutmeg. Stir to combine. Add eggs and mix well.  Distribute batter evenly into 3 (9-inch) cake layer pans, which have been generously greased and floured. There will be approximately 2 cups of batter per pan. Place in preheated oven and bake for 30 minutes or until done when checked with a toothpick. Cool layers in pans, for about 5 minutes. Turn out onto a cooling rack.
Place first layer, bottom side down, at center of cake stand. With a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center second layer on top of first layer with topside down. Again with a spatula, evenly spread approximately 3 1/2 ounces of frosting on the layer. Center third layer on top of second layer with topside down.  With spatula, spread remainder of frosting to cover top and sides of cake. Refrigerated until needed. This cake needs to be kept in the refrigerator because of the frosting.

Filling and Icings:

In a suitable bowl of large mixer, place cream cheese, vanilla, and margarine. Beat until thoroughly blended. Gradually add powdered sugar and beat well.